Indulgence—the very word conjures up a sense of satisfaction and perhaps a wee touch of guilty pleasure. Despite the trends towards healthier eating, small, simple indulgences within the food world retain their popularity.
Among the most recent predictions for 2017 by Sterling-Rice Group (SRG), their top is “Wake and Cake,” or a diet str ategy that promotes sweet indulgence in the a.m. segment. SRG expects more people to participate in this trend to indulge in cake either for or immediately after breakfast.
The group leaned on two separate studies to formulate this trend: one from Syracuse University that proves a daily dose of chocolate improves cognitive abilities, such as memory and abstract reasoning; and the second, a Tel Aviv University report that says eating dessert after breakfast could help people lose weight.
Actually, the study in Tel Aviv found that breakfast was a huge factor in weight loss success. One group consumed a low-carb diet with a 300-calorie breakfast, while the other ate a balanced 600-calorie breakfast with a chocolate cake dessert. The researcher said, “The group that consumed a bigger breakfast including dessert, experienced few if any cravings for these foods later in the day.” “These” refers to carbs and sugars. The cravings for carbs and sugars caused participants in group one to cheat on their diet plan.
Where can you find an ingredient that helps create a balanced breakfast and can help create a tasty chocolate cake? Look no farther than the egg. One large egg contains six grams of high-quality protein and makes an eggs-cellent addition to any balanced breakfast. And egg ingredients act as staples in cakes of multiple varieties, to aid with texture, crumb, flavor, appearance and much more. We have a series of videos that discuss the role of egg ingredients in baking where you can learn more about their functional role within chocolate cake and other applications.
Chocolate cake for breakfast—that’s a diet trend I can wholeheartedly embrace!